Broccoli-Cheddar Baked Potatoes

• 1 large baking potato
• 1/4 cup chopped fresh broccoli
• 1/4 cup sliced fresh mushrooms
• 1 tablespoon diced pimientos
• 1 teaspoon canola oil
• 1/4 cup shredded reduced-fat cheddar cheese, divided
• 1/4 cup fat-free plain yogurt
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• Pepper to taste

1. Scrub and pierce potato. Bake at 375u0b0 for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside.
2. When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell.
3. In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a
4. .
5. Bake at 375u0b0 for 10 minutes or until cheese is melted.

baking potato, fresh broccoli, mushrooms, pimientos, canola oil, shredded reducedfat, yogurt, salt, garlic, paprika, pepper

Taken from www.tasteofhome.com/recipes/broccoli-cheddar-baked-potatoes/ (may not work)